Homemade Kimchee is one of the most satisfying things I have made. It is something that I have loved since I was a toddler thanks to the expanded tastes of my elders. It is and always has been one of my favorite things to eat and last fall my friend and I finally made it. Our first batch turned out so hot that no one could eat it. Talk about a huge disappointment! We both love spicy food but it unfortunately turned out to be inedible to us and everyone we tried to pawn it off on. But after a couple of alterations to the recipe, our second batch turned out great!
I have purchased many brands of Kimchee sold at local grocery stores and one brand in particular is out of this world delicious. Unfortunately, I recently learned that does not have the “good belly bacteria” in it that I thought it did and that’s why it’s even more of a reason to make it homemade. Fermented foods provide all sorts of benefits to our health: they are packed with good-belly-bacteria (lactobacilli) that promote healthy functioning of the intestinal tract , they have tons of minerals and essential vitamins ( including A and C – antioxidants) and are said to boost your immune system.
Kimchee is also very low-calorie and VERY flavorful so I can eat a ton and feel satisfied and not guilty! I love to mix it with brown rice for a quick snack, have it over eggs, or eat it as is. My grandpa likes to put it on his sandwiches and I have heard of it put on pizza as well. It’s frickin amazing no matter how you eat it.
Have you ever made or eaten Kimchee? Did you like your experience?